Cilantro-Goat Cheese Cauliflower Rice

Cilantro-Goat Cheese Cauliflower Rice

Author note: More (or less) salt and goat cheese may be necessary depending on the size of the head of cauliflower. When pureeing the vegetables, stop the process a few times to stir. Serve as a side dish or as an entrée with a runny egg on top.

2 tablespoons extra-virgin olive oil

1/2 yellow onion, rough chopped

1 head of cauliflower, cut into medium sized florets

3/4 teaspoon kosher salt

1 bunch of cilantro (use the head of leafy greens)

1/2 teaspoon smoked paprika

3 ounces goat cheese

1 garlic clove, rough chopped

juice of 1/2 a lemon

1/2 teaspoon red wine vinegar

In a medium-sized skillet, sauté the cauliflower and onions in olive oil, until lightly browned, about 8 minutes.

Add the cooked vegetables and the remaining ingredients into a food processor. Puree until the cauliflower is broken down into a rice like size and texture.